Bacon and Cheese Curd Poutine Kit
Serves 2- Milk
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
Crispy bacon, gooey cheese curds and shallot gravy ... need we say more? A sprinkle of fresh chives adds the perfect bright punch!
Ingredients
100 g
Bacon Strips
2 unit(s)
Russet Potato
2 unit(s)
Beef Broth Concentrate
½ cup
Cheese Curds
(Contains: Milk)
7 g
Chives
1 unit(s)
Shallot
20 g
Gravy Spice Blend
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch fries. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
Meanwhile, thinly slice chives. • Peel, then cut shallot into 1/4-inch pieces. Cut bacon into 1/4-inch pieces. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully drain and discard bacon fat, then wipe the pan clean.
When fries are almost done, heat the same pan over medium-high. When hot, add shallots and 2 tbsp butter. Cook, stirring often, until shallots are fragrant and butter is melted, 1-2 min. Sprinkle Gravy Spice Blend over top. Stir to combine, 1 min. Add broth concentrates and 1 cup water. Simmer, stirring occasionally, until gravy thickens slightly, 3-4 min.
Divide fries between plates. Top with bacon and cheese curds. Spoon gravy over top. Sprinkle with chives
